Can I use a different type of potato?

Absolutely! Red-skinned potatoes and fingerling varieties work beautifully as they hold their shape well during cooking. I wouldn't recommend russet potatoes as they tend to fall apart, but if that's all you have, reduce the initial cooking time and handle them gently.

How do I know when my steak is cooked to my preferred doneness?

The most accurate way is to use an instant-read thermometer: 130-140°F for medium-rare, 140-150°F for medium, and 150-160°F for medium-well. Without a thermometer, look for color changes – rare steak is red in the center, medium-rare is pink with a red center, medium is mostly pink, and well-done has just a hint of pink or none at all.

Can I make this dish ahead of time for a dinner party?

You can prepare the potatoes ahead of time and reheat them in the skillet just before cooking the steak. For the best texture and flavor, I recommend cooking the steak right before serving. If you must make everything in advance, slightly undercook the steak as it will continue cooking when reheated.

My potatoes are browning too quickly but aren't tender inside. What should I do?

This happens occasionally depending on your pan and heat source. Simply reduce the heat to medium-low, add 2 tablespoons of warm water to the pan, and cover it with a lid. The steam will help cook the potatoes through without further browning. Cook until the water evaporates and the potatoes are tender, about 3-4 minutes.

Garlic Butter Steak Bites and Potatoes Recipe

Name: Garlic Butter Steak Bites and Potatoes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 4 tablespoons unsalted butter (divided); 1 pound Yukon Gold potatoes, diced into ½-inch cubes; 4 cloves garlic, minced; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; ½ teaspoon kosher salt; ½ teaspoon ground pepper; 1½ pounds sirloin steak, cut into 1-inch cubes; Freshly chopped parsley (optional, for garnish

This mouthwatering one-pan Garlic Butter Steak Bites and Potatoes recipe combines tender, juicy cubes of sirloin with perfectly seasoned potatoes, all wrapped in a rich garlic butter sauce. Ready in just 20 minutes, this dish delivers restaurant-quality flavor with minimal effort, making it perfect for busy weeknights when you’re craving something truly satisfying but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe

Quick and Satisfying: From prep to plate in just 20 minutes – perfect for those evenings when you want something delicious without the wait.
One-Pan Wonder: Everything cooks in a single skillet, meaning less cleanup and more time to enjoy your meal.
Customizable: Easily adjust the doneness of your steak to everyone’s preference, and the seasonings can be tweaked to suit your taste.
Impressive Yet Simple: Looks and tastes like you spent hours in the kitchen, but requires minimal cooking skill – perfect for impressing guests or treating yourself.

Ingredients You’ll Need

Olive Oil: Creates the initial cooking base and helps prevent the butter from burning.
Butter: The star of the sauce, providing richness and that irresistible golden crust on both the potatoes and steak.
Yukon Gold Potatoes: These hold their shape beautifully while developing a creamy interior and crispy exterior.
Garlic: Provides that aromatic flavor that makes everything better. Fresh is best here for maximum impact.
Dried Herbs (rosemary and oregano): Infuse the dish with Mediterranean flavors that complement both the steak and potatoes.
Salt and Pepper: Essential seasoning elements – don’t skimp!
Sirloin Steak: The perfect balance of tenderness and flavor without breaking the bank.
Fresh Parsley: Optional but adds a pop of color and fresh flavor to finish the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Meat Alternatives

Upgrade the Cut: Swap sirloin for tenderloin (filet mignon) for an extra-special occasion.
Budget-Friendly Option: Use chuck steak cut into small pieces, just cook a bit longer.
Non-Beef Options: Try with boneless chicken thighs or pork tenderloin, adjusting cooking time accordingly.

Potato Variations

Sweet and Savory: Use half sweet potatoes and half Yukon golds for a colorful twist.
Herbed Potatoes: Add fresh thyme or sage in addition to the rosemary and oregano.
Spicy Kick: Add a pinch of red pepper flakes to the potato seasoning.

Flavor Boosters

Wine Finish: Deglaze the pan with a splash of red wine before returning the potatoes.
Cheese Please: Sprinkle with freshly grated Parmesan just before serving.
Mushroom Addition: Sauté sliced mushrooms with the steak for an earthy flavor.

How to Make Garlic Butter Steak Bites and Potatoes

Step 1: Cook the Potatoes

Heat your cast iron skillet over medium-high heat. Add olive oil and 2 tablespoons of butter, allowing the butter to melt completely. Add the diced potatoes, minced garlic, dried herbs, salt, and pepper. Let them cook undisturbed for about 4 minutes to develop a crispy crust, then stir and continue cooking for another 3-4 minutes until fork-tender. Transfer to a bowl and set aside.

Step 2: Cook the Steak

Return the same skillet to high heat and add the remaining 2 tablespoons of butter. Once melted, add your steak cubes in a single layer (work in batches if needed). Let them sear undisturbed for 1 minute, then flip and cook for another 1-2 minutes until they reach your desired doneness. Remove the skillet from heat.

Step 3: Combine and Serve

Return the cooked potatoes to the skillet with the steak bites and toss everything together, allowing the flavors to meld. Taste and adjust seasoning if needed. Sprinkle with freshly chopped parsley if desired, and serve immediately for the best texture and flavor.

Pro Tips for Making the Recipe

Room Temperature Steak: Take your steak out of the refrigerator 15-20 minutes before cooking to ensure even cooking.
Don’t Overcrowd: Cook in batches if necessary – overcrowding leads to steaming instead of searing, robbing you of that delicious crust.
Cast Iron is King: A well-seasoned cast iron skillet provides the best sear and heat retention. If you don’t have one, use your heaviest non-stick pan.
The Potato Test: Test one potato cube before removing from heat – it should be fork-tender but not mushy.
Respect the Resting Time: Let the meat rest for a minute before tossing with the potatoes to retain those flavorful juices.

How to Serve

This versatile dish works wonderfully on its own as a complete meal, but here are some serving suggestions to round out your dinner:

Perfect Pairings

Serve alongside a simple green salad with a light vinaigrette to balance the richness.
Add a side of steamed or roasted green vegetables like broccoli, asparagus, or green beans.
A crusty piece of garlic bread makes an excellent accompaniment for soaking up any remaining butter sauce.

Presentation Ideas

Serve family-style right in the cast iron skillet for a rustic presentation.
For individual servings, plate with a sprinkle of fresh herbs and a lemon wedge for brightness.
Drizzle any remaining pan sauce over the top just before serving.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making this dish excellent for next-day lunches.

Freezing

You can freeze the cooked dish for up to 3 months. Place in a freezer-safe container, making sure to include any sauce. The texture of the potatoes may change slightly upon thawing, but the flavor will remain delicious.

Reheating

For best results, reheat leftovers in a skillet over medium heat until warmed through. Add a small pat of butter to refresh the sauce. Microwaving works in a pinch, but may result in overcooked steak.

FAQs

Can I use a different type of potato?

Absolutely! Red-skinned potatoes and fingerling varieties work beautifully as they hold their shape well during cooking. I wouldn’t recommend russet potatoes as they tend to fall apart, but if that’s all you have, reduce the initial cooking time and handle them gently.
How do I know when my steak is cooked to my preferred doneness?

The most accurate way is to use an instant-read thermometer: 130-140°F for medium-rare, 140-150°F for medium, and 150-160°F for medium-well. Without a thermometer, look for color changes – rare steak is red in the center, medium-rare is pink with a red center, medium is mostly pink, and well-done has just a hint of pink or none at all.
Can I make this dish ahead of time for a dinner party?

You can prepare the potatoes ahead of time and reheat them in the skillet just before cooking the steak. For the best texture and flavor, I recommend cooking the steak right before serving. If you must make everything in advance, slightly undercook the steak as it will continue cooking when reheated.
My potatoes are browning too quickly but aren’t tender inside. What should I do?

This happens occasionally depending on your pan and heat source. Simply reduce the heat to medium-low, add 2 tablespoons of warm water to the pan, and cover it with a lid. The steam will help cook the potatoes through without further browning. Cook until the water evaporates and the potatoes are tender, about 3-4 minutes.

Final Thoughts

This Garlic Butter Steak Bites and Potatoes recipe has become my go-to for those evenings when I want something truly satisfying without spending hours in the kitchen. There’s something magical about the combination of sizzling steak, golden potatoes, and that aromatic garlic butter that makes dinner feel special, even on a random Tuesday. Give it a try – I bet it will become a regular in your meal rotation too!